Turkey confidential: the best Thanksgiving shortcut ever

A compound butter made with sage and crumbled bacon adds flavor to a Thanksgiving turkey breast. (Photos by Richard Graulich/The Palm Beach Post)

Who says you have to roast an entire turkey for Thanksgiving? Not our test kitchen chef Lenore Pinello, who whipped up the American harvest-inspired Thanksgiving spread that appears in The Post’s Food & Dining section this Wednesday.

The Tequesta personal chef recently roasted this delicious turkey breast that’s made extra-moist by the slathering of bacon-sage butter.

Here’s the tutorial:

Make a compound butter with fine bacon crumbles and finely chopped sage and rub it onto the skin-on turkey breast.

Lenore Pinello at In The Kitchen.

It should look like this.

Place breast in roasting pan and pour chicken or turkey broth and a little white wine into the bottom of the pan.

Roast at 375F degrees, uncovered, for about 1 hour, until a meat thermometer reads 160F degrees. Let turkey rest for at least 15 minutes before slicing.

For the full recipe, check out The Post’s Food & Dining in print and online.

Make it: Lenore will be making the full Thanksgiving menu that appears in this week’s section on Thursday at her Tequesta cooking space, from 6:30 to 8:30 p.m. The class costs $80 per person and includes a multi-course Thanksgiving meal. To reserve: Call 561-747-7117, or visit InTheKitchenNow.com. Address: In the Kitchen, 389 Tequesta Drive (Gallery Square North plaza), Tequesta